Microbial Risks Associated with Salt Reduction in Foods and Alternative Options for Preservation

The FSA have a target of reducing NaCl consumption in the population from the current 9.5g/day to 6g day by 2010. As processed foods account for about 75 percent of people's NaCl intake, it is important that food manufacturers and supermarkets help by reducing the NaCl in their products. Although necessary to reduce NaCl in foods, it is also vital that microbiological safety is maintained. <P>
The purpose of this project is to inform the FSAs position with regard to microbiological food safety by reviewing literature data on microbiological hazards associated with reduced NaCl foods and calculation of alternative preservative conditions that could compensate for NaCl reduction whilst maintaining the safety margin. Particular attention will be paid to the safety of cured meat products.